Publitasting Bourbon Maple Incabes Geuze: Difference between revisions
Created page with "← Publitasting == Description == Publitasting Bourbon Maple Geuze is a blend of matured lambics on bourbon maple barrels where we initially macerated 1 fruit and soon also with 2 fruits. This is also the continuation of the story of the ex bourbon barrels that moved from the US to Canada where maple syrup was placed 3 more times. From Canada it moved to Belgium where it was filled with a blend of different lambics. After the barrel ageing, this..." |
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== Description == | == Description == | ||
The Bourbon Maple Duindoornbes Geuze is the next of our new releases based on the matured lambics on bourbon maple barrels where we initially macerated 1 fruit and soon also with 2 fruits. This is also the continuation of the story of the ex-bourbon barrels that moved from the US to Canada where maple syrup was added 3 more times. From Canada, it moved to Belgium where it was filled with a blend of different lambics. After the barrel ageing, this complex lambic was achieved by both the barrel ageing, on a unique barrel, and by using older lambics of 1, 2, 3, 4, 5 and 6 years from different lambic breweries in the Zenne valley. With this lambic we macerated again with Sea Buckthorn and then bottled it after the blend. This gave us more fruitiness in the gueuze. <ref name = Geert_Demuynck> Geert Demuynck - Facebook (English) </ref> | |||
== References == | == References == | ||
Revision as of 15:20, 22 June 2025
Description
The Bourbon Maple Duindoornbes Geuze is the next of our new releases based on the matured lambics on bourbon maple barrels where we initially macerated 1 fruit and soon also with 2 fruits. This is also the continuation of the story of the ex-bourbon barrels that moved from the US to Canada where maple syrup was added 3 more times. From Canada, it moved to Belgium where it was filled with a blend of different lambics. After the barrel ageing, this complex lambic was achieved by both the barrel ageing, on a unique barrel, and by using older lambics of 1, 2, 3, 4, 5 and 6 years from different lambic breweries in the Zenne valley. With this lambic we macerated again with Sea Buckthorn and then bottled it after the blend. This gave us more fruitiness in the gueuze. [1]
References
- ↑ Geert Demuynck - Facebook (English)